Familia Carvalho-Martins

Douro, Portugal

Sustainable

The Quinta Valle do Olmo estate has been a part of the Carvalho-Martins family for four generations. It is situated in the town of Mêda, which gives its name to this section of the Douro, within the official sub-region Douro Superiore. The vines are situated at an elevation of 530 to 575 meters on soils of schist, of differing types, metamorphic rock formed from clay over millions of years. It was founded in the early 1900s by Augusto Carvalho, who planted the vines, and sold the crop to Port wine companies. His grandson Manuel Carvalho-Martins, realized the potential of this schist terroir at high altitude for fine table wines, and planted autochthonous varieties—Rabigato, Visionho, Gouveio, Touriga Nacional, Tinta Barroca, and Touriga Franca, to name some, and it is for this latest generation, Vasco and Rui Carvalhos-Martin, to recently begin bottling the production and offering the wines for sale.

At this altitude and with a climate of warm days and cool nights, bud break is late, and the grapes mature slowly, with low pH, excellent acidity, and striking minerality. Also in this climate the risk of normal maladies is lessened, and the family is now converting from sustainable to organic viticulture. The average of the vines is about 25 years, and of course, all grapes are hand-harvested.

The grapes came from the oldest vines of Quinta Vale do Olmo, with more than 25 years. The grapes were harvested manually in September into 20 kg boxes and transported to the winery where they were chosen and subsequently stripped and crushed. Fermentation occurred in stainless steel tank with temperature control, during which bâtonnage was made.

The grapes came from the oldest vines of Quinta Vale do Olmo, with more than 25 years. The harvest was made manually in September into 20 kg boxes and transported to the winery. After being crushed the fermentation was made in contact with the grape’s skins, in one stainless steel tank in order to guarantee a singular, homogeneous and unique blend .

The grapes came from the oldest vines of Quinta Vale do Olmo, with more than 25 years. The harvest was made manually in September into 20 kg boxes and transported to the winery. After being crushed the fermentation was made in contact with the grape’s skins, in one stainless steel tank in order to guarantee a singular, homogeneous and unique blend. Before the malolactic fermentation, part of the wine was sent to new French oak barrels where he aged for 18 months.

Summary Block

This is example content. Double-click here and select a page to feature its content.
Learn more